Welcome to the Under Season BBQ show.
The show where two very uneducated, overweight men drool
over everyone else's cooks and talk like they think they know
what they're on about. Right.
If you like BBQ, if you like live fire cooking, you've come
to the right place. Yeah, and we talk a lot of shit,
so let's go. Ronnie, let's see who's doing
this week's intro. Let's go, baby.
Hey, what's going on guys? It's Ben AKA Sanskuth here in
Houston, TX and you're watching the one and only Jay and Si on
the under season BBQ show. Let's go.
Yeah, you are welcome. All right, it's very cool and
calm and collect. Benjamin Ryan.
Nothing like us. All right, so we featured his
barbecue and his tattoo on the show a few weeks ago, and, well,
when I went looking, he's got another tattoo, and this one is
pretty cool too. Yeah, sick little American
traditional one there of our tombstone with it's just BBQ.
I think a few people in competition BBQ could do with
getting that tattoo. Yeah, a lot of them symbolically
will take it to the grave. All right, what is in this
episode? What have?
People got to. Look forward to in this episode.
Superman has got himself a BBQ pit.
OK. We're also visiting Burger Wars
round two and we're gonna do a bit of smoke ring talk.
Gonna get deep. It's gonna get deep.
And on the topic of burgers, we're gonna delve into that on
the menu too, so stick around for that.
Alright, so buckle up, we're gonna talk a lot about BBQ for
the next what, 30-40 minutes? And then you're gonna cook at
the end. Yeah, bloody oath, mate.
Let's get into this episode. This is our dishes of the week
and this was sent in to us by the pit specialist and he has
blown up on Reddit. Hell yeah he has.
So he's an army vet, a BBQ purist and he's sharing real
cooks and real flavours and he says check this out.
I did this for America's 250 year anniversary.
Hell yeah, they pork belly burnt ends there, you reckon?
Well, I think he's done the pork belly bites, but he's actually
made them in the shape of 250. Yeah, cool.
So that's what, 250 years of independence, right?
Correct, I think before they kicked the British out.
OK, gone get out of me country. Right, so it looks like he's
cooked himself up some beautiful looking pork belly in the
smoker. He's got a bit of nice seasoning
on it. He does.
He's got the patriotic Thermo pen there reading a good 180F
internal. So after that he used a homemade
mustard sauce which he then covered the pork belly in.
And I asked him for the recipe but he said it's an old family
recipe. But the biggest tip I can give
you is to keep it simple. Use regular yellow mustard, not
all the fancy stuff. Yeah, right.
That does not give us any clues on how to make it.
Thanks bro, but this is it. This is the final product.
Every time he posts on Reddit he gets a lot of feedback.
He's one of the top 1% of posters on a lot of the BBQ
communities on Reddit. He has 11,000 followers on
TikTok but guess how many followers he has on Instagram?
429. Geez, let's get those numbers
up. Come on, show the brother some
love. So we need to bump those numbers
up. Go and give him a follow the pit
specialist and a very belated happy 250th birthday America.
The Pit specialist has done you proud.
Hell yeah, America. Happy Birthday, America.
All right, fuck, here we go. Every single man in the dog,
including my wife, sent me into US.
Half the BBQ world. What are we looking at here?
We are looking at some some pulled beef by the look of it,
but it's not about what it is, it's about who cooked it but it.
Doesn't even look bad. It looks pretty good.
It looks pretty damn good. How good's that smoke ring?
All right, so it was posted by Henry Cavill and hand on heart,
I had no fucking idea who he was.
This. Guy didn't know who Henry Cavill
was. I'm not a Superman fan and when
I saw this photo I had 2.3 million likes, not views.
Fucking likes nearly fell off my chair.
He's done a lot more than just Superman though.
I mean my first experience of him was in The Witcher which is
a Netflix series. OK, I didn't watch.
It a lot of heterosexual men have got a hard on for him
because he's a very proud gamer. He's basically said that
sometimes he'd rather just stay home and play video games than
do the Superman thing. Well, now he's watching BBQ
cook. Now he's watching the under
season BBQ show I hope. So he said.
I took my new toy for a 10 test run yesterday using this beast.
It's my first time offset smoking so I had quite the
learning curve. So he did a rump roast for
pulled beef. It was oak smoked black rub
wrapped in foil and he pushed past the stall with beef stock
in a tray. Had his maiden cook on his
beautiful new leviathan pit. So he says offset smoking.
So much fun, really have to tend the fire the whole day for this
12 hours of cooking. I wasn't even drinking beer
throughout. He says I'll do better next time
as well and he's done a decent job.
He has. He's found one of those very
rare sunny days in balmy old England, too.
So you picked it, This pit that he bought, That's a leviathan.
Yeah, they are very, very one-of-a-kind, these things, I
reckon. So Dan Layton, the head
fabricator from Leviathan Pits, reached out to us and he built
this thing and it's called the Terraton.
And it's constructed of 10
millimetre steel with a fully ceramic fibre insulated firebox.
That's some fucking thickness. Look how big it is too.
The girth monster. So it has 2 stainless steel
cooking racks in the main cook chamber and one in the firebox,
and the firebox also has an 8 millimetre thick steel plancha
plate. Yeah, cool.
So that's that little trapdoor here.
You can lift it up and you got yourself a you can grill a flat
grill. Correct.
Sick. All in all, it came in at 1.6
tonnes. Fucking hell.
Oh well, Henry will just fucking wheel that round.
He could. Probably lift it so he says.
When they told me it was for Henry Cavill I thought he was
pulling my piss up. His words, not mine, but
appropriate. He said.
We delivered it personally and spent around 4 hours in his
garden talking spokers and having a laugh.
Sick. That's cool.
That's real cool. So Henry and his other half, I
think her name is Natalie, he says, are the most genuine,
lovely people we have met. We wish them nothing but the
best on their smoking journey. Yeah, this pit has also struck
the heartstrings of the gaming community, too.
So Leviathan, they also reached out to us and they wanted us to
mention a few little special touches that you've just touched
on there. It features 1/2 inch chain and
sprocket and a custom torsion spring set up for the door
hinge. You're cool, pretty unique.
Super unique. They also added a special short
logo onto the side of the pit. Now they didn't tell him.
Do you know what that is? I didn't know, but I've been
shared a few reels on Instagram from a few guys in the Warcraft
community going absolutely nuts. And what's the name of it 'cause
I can't pronounce it? Adeptus Custodus.
Alright, so they put that logo. Fucking gamers hate us now mate,
we've butchered their mother tongue.
So apparently they found out that he likes gaming, they found
out he likes this particular game, and they put that logo on
the pit without telling him. And he loved.
Sick. So it's pretty cool and a lot of
people in the comments have noticed.
It bloody oath they have. What a legend.
All right, so it turns out that Superman has good taste in pits
and food. 2.3 million likes I thought.
You were going to say £2.3 million.
Well, it looks like it's worth that.
Bloody oath, it's got 6 fucking temperature gauges mate.
Alright, so I didn't know who he was, but guess what my fucking
wife did? Yeah, well, I'm pretty sure my
wife is a follower. So she probably knew about this
before you. Nah, our DMS blew up over this
one. Oh look, there's one of them
things Jay talks about, them things on the wheels that cook
the meat. Next to that really hot guy.
Next to the hot guy. Move out of the way, smoker.
I want to see the hot man. All right, so moving on.
That was really cool. Congratulations for getting into
barbecue and also sharing it too because we think it's pretty
cool fucking hobby too. Bloody oath we do.
I mean, we've dedicated our entire existence around it
lately, so welcome. OK, next.
This photo was posted by Marcus Bowden on the Country Wood Smoke
Facebook group. Yum.
Looks good. Looks real good.
So he says great to see Captain's BBQ smashing out some
delicious BBQ at the Rock and Ribs Festival.
And these are beef ribs with chimichurri.
Are they pastrami or just that's just the colour.
Well, because Marcus was singing their praises, I thought it was
worth looking into and I'd never heard of Captain's BBQ before.
And you spotted it. They've got great colour.
They almost to me look like they're pastrami it.
Definitely does to me. All right, but this is the cool
thing. He was using the rib bones for a
giant bone Jenga at the festival, so every time he
served one of those beef ribs, he stacked the bones up.
Looks. Super cool man Yum Yum Yum Yum.
Gnawring on these is one of the top 10 10 pleasures of my life.
You want to have a dog doesn't just walk past and take the
bottom one. They all go down.
OK, so this is them Captains Texas Craft BBQ.
I think this food truck here that we're looking at is brand
spanking You and I love the custom artwork on the side.
I'm assuming Captain is a dog. MMM.
Captain's probably getting all those bones afterwards.
They're pretty well hand painted, right?
Looks to be airbrushed. Yeah, I fucking like it.
Alright, and this is their pit. I think it's also new.
It's a 1000 gallon primitive pit built in the USA and then
shipped to England and it's sitting on a trailer and it's a
monster. It is a monster BIG4 door there.
What did that be? 1500 gallon.
No, it's 1000 gallon 1000. You probably said that didn't
listen. They serve smash burgers, pulled
pork sandwiches, ribs, ribs and ribs.
They say comfy beef cheek, potato salad, Mac and cheese and
BBQ beans. Yum, Good looking burger looks
real good. And this is I think smoked Wagu
beef heart and they served it at Fume festival topped with a
signature chimichurri that was inspired by Interstellar BBQ.
Wow you can get wagu heart? Now, I don't think an episode
goes by that we don't mention John Bates Interstellar BBQ.
He seems to be inspiring the entire BBQ community well.
You don't get a Michelin star from being boring mate.
All right, Captain's barbecue in the UK, we are now following
you. And if you're watching at home,
you should go give them a follow too.
It's the guy that's not following them.
You're not following them. Yet.
Not yet. All right, let's move on to some
talking points. This is more like a mailbox
entry. Someone has sent this in to us
and asked us to talk about. OK, throwing us under the box.
So it was sent to us from Reeves Barbecue and they are based in
Pembrokeshire. This may as well be a fucking UK
based episode at the moment. They are based in Pembrokeshire
in Wales and they said. I did a poll on Reddit asking if
a smoke ring matters or not and we had a good response and I
wanted to ask you both on the podcast what your thoughts are.
For me from a purely visual YouTube based podcast, fast
perception, yes a smoking does matter because you eat with your
eyes when it's a visual format. But I'm not sure.
I haven't actually sat there and dissected if that pink part of
the meat actually tastes any different, but I do.
I mean, to me, a smoke ring can potentially be a badge of honour
when you slice that brisket after you've been basically
babysitting it for 18 hours in some cases.
You want to see a smoke ring, right?
They agree, for the record, they said.
For me, I like to see a smoke ring, not because it looks good,
but because it's a chemical reaction from good fire
management. OK, so the fire's telling its
story through the ring. So this is a photo of some of
their BBQ with a really solid smoke ring and I'm no expert but
let's talk about. It looks good, it looks very
good, but there's also such thing as over smoked meat.
I mean anyone can make something taste like it's been in a Bush
fire. Not saying that this is bad BBQ,
but there is such a thing as over smoked meat.
And you reckon that's why he's got the red colour?
No, not at all. Not in this instance, but I mean
it's a fine line. All right, so the smoke ring is
a chemical reaction between the myoglobin, which is a pink
protein in the meat, and the gases nitric oxide and carbon
monoxide that are created when burning wood combines with
oxygen. Science.
Yeah, I don't know too much about it.
I'm no expert, but here's the thing.
Charcoal briquettes or wood like post oak or iron bark or Hickory
or Mesquite are much more likely to give you a smoke ring than
lump charcoal or pellet smokers. I reckon it can come down to
what you are seizing your meat with as well.
You've heard that before. Definitely have.
Alright, so the secret is running a clean fire with lots
of oxygen, no white smoke, and using the right fuels.
But there's also a couple of other variables too.
It helps if you keep the surface wet by spritzing or using a
water pan and you start with cold meat in the smoker.
So all those things kind of come together a little bit to create
that colour that you see around the edge of the BBQ.
You don't get it from running a dirty fire.
No, you wouldn't Imagine. And I didn't read anywhere that
said that you can get it from using a specific type of rub,
but you tend to think that. I remember having a conversation
years ago with Chet Gentry, a gentleman from Texas that's
quite well respected and successful in the Texas
competition scene. I believe he's a world champion
with Tuffy there through Cool Smoke, but he was saying that
there's certain ingredients that are illegal to use.
Maybe the KCBS where they can actually produce an artificial
smoke ring. OK, Yeah, I didn't know that at
all. Yeah.
All right. So there are other variables too
like how much or how little fat you leave on.
The more fat you leave on you don't really get a smoke ring.
And also too if you use a binder it doesn't let the smoke
penetrate the meat properly. OK, but universally from what I
understand, it doesn't have anything to do with flavour.
No. It's just visually,
aesthetically pleasing and I think that came from like early
competition BBQ because now they train judges not to look for it.
But I think in the past judges naturally saw it and thought it
was really cool, and I think it's sort of carried over into
the mainstream. Yep.
Yeah. Well, that's it.
Like if you were judging a BBQ comp and you saw.
I mean, this brisket here looks great.
It's got the clear, distinctive smoke ring around it.
Yeah. Does that make it taste any
better? I don't know.
So I don't think it does. I think Reeves BBQ has a point.
It can be a visual sign of a pitmaster running a clean fire
and using seasoned wood. So if you're using seasoned
wood, you've got a really good airflow going through, you're
getting lots of oxygen through the smoker, you're running a
clean fire, you're more likely to get a smoke.
Ring makes sense. So does it affect the overall
flavour? No, I don't think so personally.
But it does look good and you eat with your eyes.
So for the record, I went looking and this is Brisket by
Burnt Beanco, the number one barbecue joint in Texas, AKA the
world. And a lot of the photos of his
brisket do carry a bit of a red smoke ring.
Bloody oath they do. And this is John Bates at
Interstellar Barbecue, and it looks like he's got a smoke ring
too. Redness on the engines.
It's definitely there in his BBQ.
New game, new drinking game. Every time we mentioned John
Bates or Interstellar, you got a drink.
And this is brisket by Franklin Barbecue.
And you could also see he has a little bit of a red smoke ring
too. Definitely not as pronounced,
but not as defined, but it's definitely there.
Yeah, bloody ice. So Reeve's BBQ look, to be
honest, I know fuck all about this right?
I think he has a very valid point that it might not affect
the flavour, but it does provide a visual indication that certain
things have been done right. And a season where we dance
around your topics and come to no real conclusion.
So to wrap all this up, I think not having a smoke ring at all
is not a big deal for me at all, especially if it tastes great.
Maybe they lift a bigger fat cap on, Maybe they use the binder,
but I don't think it's the be all and end all.
But if you sat 2 bits of brisket next to each other, one with a
smoke ring, one without, which one are you picking?
The one that tastes the best. But if I had to you.
Fucking don't know. Though But yeah, you're picking
the one with the smoke ring aren't you?
I think so. I think so.
And look I. Don't know too much about it,
but I just know that if you're running a dirty fire, you are
less likely to get one. OK, that seems to be what I read
up anyway to be the most consensus to say, yeah, your
wood's got to be really well seasoned, which means it has a
low moisture count, which means you're not getting a dirty fire.
So apparently if you're running a dirty fire, it's less likely
to affect the meat and affect the redness around the edge that
you get with a smoke ring. Yeah, right.
If you're going to be the other way around, you think the
dirtier the smoke, the more sort of a crazy and penetrative it
would be. Well, I think because the
smoke's thicker, it can't penetrate as much.
There you go. And it's not the smoke either, I
think it's the oxygen. Yep.
Anyway, we don't know that much about it, so this is your
opportunity to leave your two cents in the comments.
And school us bloody Earth. God knows we've been schooled
before. If you know, let us know, all
right? Next, we did a little segment on
Is It a Burger? And we had some fun.
Me and you went back and forth. We had a bit of banter.
We did, and we divided the Internet again.
So I tried to trip you up using bagel buns and hash Browns, but
you stuck to your convictions and said that the bun has
fucking nothing to do with it being a burger.
Well that's what I've been taught and a lot of the more
educated people in the comments agreed.
Right. So it caused a bit of a stir.
Thousands of comments, and for the most part the comments
overwhelmingly supported Red Hat Guy.
Red Hat guy. Which was you?
Which was me? The Patty is what makes a
burger, not the bun. Bloody ice.
So. But not everyone in the comments
agreed. And Tariki says ah, loaded fries
a burger, you fuck it has the Paddy.
But you've broken the Paddy up. It's no longer a Paddy, you
fuck. Popsy said the buns make the
burger. They're literally called burger
buns. Yeah, because you put a burger
in the bun. So there was more like this.
Team buns team blue hat guy, right?
So after the segment I thought to myself, only one place can
solve this once and for all. And what's that?
Chick-fil-A. Chick-fil-A.
Right, so they use a burger bun with fried chicken and they call
it on the menu a chicken. Sandwich.
So that resolves it. Burger buns do not make a
burger. No, it's the burger Paddy
invented in hamburger I believe, hence called the hamburger and
it has to have a form of minced Paddy.
Doesn't have to be beef, it can be chicken, pork, seafood,
anything like that. But that's what makes it when
you think about it, if you cook a hamburger and put it between
two slices of bread, it's still a fucking burger, isn't it?
No. What is it then?
No, I don't think it is right. So hear me out for a second.
Here's my thing. I think after losing 2000
comments to two right, you can't fucking call this a burger.
OK? Eat me out.
A hot dog needs a frankfurter and a hot dog bun.
Otherwise it's a fucking sausage sandwich.
I. Don't know man.
I've eaten on a train in Austria and I ordered a hot dog and it
came out. It was a footlog footlong hot
dog and then it came in a round bun.
And that was a hot dog. It's still a hot dog.
But you can't call this a burger.
This has got waffle fucking buns.
You can and we will. What about pop carts?
Is that a fucking burger? 100%.
This is madness. Where does this end?
You can do anything and just call it a burger.
Just because you're right doesn't make it right.
I've got a solution coming up in Cook of the Week and I think
you're going to be impressed. All right, well, before that I
concede a burger is not about the bun, but I think a burger
needs to have both. I think it needs to have the
meat, Paddy and the burger. Bun, fair enough, but you're
wrong all. Right.
Help us settle this argument once and for all.
Leave your comic. You're not going to settle
anything. It's just going to start way
more bickering, especially from the patriotic Aussies that think
that everything that comes here is correct.
Even though, you know, the hamburger was made in Germany
and then it was basically popularized in the US.
Then when it comes all the way to Australia, we've got to have
our fucking two cents too. Well.
We've very important. We have red microphones.
Bro, we are very important. The rest of them aren't.
There's more people in Texas than there are here.
Well leave your comments and there's probably no fucking
point because I didn't pay attention the last time.
Your fucking phone is still flat from the last you posted two of
the most controversial reels back-to-back and wondered why
you got no work done. The dollar bloody, the $100 bill
next to the burger fucking debate.
It was just. It was back to.
Back to. Oh mate, it was back-to-back.
It was awesome. You can't let me down here, but
it can't be. You can't have fucking waffle
tops and bottoms and call it a burger.
Jay, if you had two bits of a burger bun and you did this, are
you a burger? No, but I'm saying now it has to
have both. Maybe if my face was a minced
Patty God. This guy's not allowed to
sanction any SCA competitions because he's going against his
own rules all. Right, let's move on to the
mailbox here and we have some mail.
It's a video. Let's watch AJ inside.
Currently in Berlin at the market hall.
It's like a food hall. I'm a big stuffed BBQ here.
That's and I've got a nice nice nice plate with some pork belly,
short rib, pulled pork, some pickled vegetables, some chili,
some potatoes, some BBQ sauce. Good stuff man.
Here in Europe, peace. Marcel, the man of many talents,
getting out there and sampling some German Q.
Right. So he's from the Netherlands,
but he's in Germany at Big Stuff Barbecue.
And this is what the platter of BBQ looks like.
It's a very different way to present sources on a platter,
but I kind of like it. It's different.
They're going more for composition there, I think.
Bit of contrast. They've got to feel the platter
somehow. Bloody oath.
I like them Pickles though. Otherwise they need smaller
platters. Yeah, there's a solution.
All right, so big thanks to Marcel for sending that in.
It's always cool to discover new places and we are now following
them on Instagram. Big stuff, smoked BBQ.
Go give them a follow. Hell yeah.
Germany. Germany.
Do you know how brave you have to be to be a Dutch man that
chooses to go to Germany? Marcel is a tough cat.
I think he is. He's definitely brave.
He came here to Australia. Well, I know if you did didn't
know that everything here can kill you all.
Right, let's move on to meet the.
Pitmasters, let's meet them. All right, so this is someone
very cool and very talented, and I want you to meet them.
And her name is Gabby from Mexico, and she also goes by the
handle Chola Fressa. Chola Fressa.
And she owns a venue in Mexico called the Ahoda Tigra Bar.
And she's a champion pitmaster, a vinyl DJ and a punk cook.
Rock and fucking roll. She's kissing pigs, bro.
She needs better taste in men. All right, so this woman can
cook, and she's the captain of a live fire BBQ team called the
Society of Asado, with members from Mexico, Guatemala, El
Salvador and Colombia. Look at them fat boys behind
her. They are the fat boys.
The Fat Boys team from Australia.
From Australia. So the team met at different BBQ
events around the world than last year.
They decided to compete and cook together for the first time at
the 2025 Alfred Gurney's Open Fire, made-up in Hondo, Texas,
where they won first place in the judges category.
So this year at Memphis in May, it was their second competition,
second time cooking together, and in the category of Open
Fire, they took home third place.
Sick in the inaugural Memphis in May Open fire, Cook off.
So we're going to play some videos here of their dishes and
they did a cured salmon gravel axe style but then cold smoked
it with the smoke from an open pit.
Yeah, so as you can see there, they had the hand there doing
the old temperature check to make sure no real heat was
hitting that. They've got it positioned in a
way. So it's only the cool smoke from
the ashes there that's actually seasoning it.
So yeah, you want to hope the wind was staying in the One
Direction. It's blown straight into the
gazebo too. They cooked the salmon as burnt
ends with a mixture of oriental barbecue and tiradi sauce and
corn leaf powder. Smoked salmon has got to be one
of the best bites. Done that.
I love smoked salmon. They did a Guatemalan seafood
soup called called a tapado with the broth made from scratch with
fish heads and a bunch of fresh aramics, coconut milk and a
Curry twist. It had grilled lobster and
grilled kernels of Mexican corn that she said that she brought
hidden in her case from Mexico. Jesus, if you were smuggling
something from Mexico, you'd probably want to bring something
a bit more serious than corn, wouldn't you, if you're going to
risk a bit of imprisonment? Well, I think the whole menu was
based around corn. Yeah.
And the main course was a black bean fried Taco topped with
kochinita P bell, which is a traditional Mexican dish.
And that judge there, that's Toppy Stone, six time world BBQ
champion, and he's part of that judging team.
Yeah, and then he's got Scott next to him from the World BBQ
Championship. So some high rollers judging
their BBQ. Bloody oath.
And I reckon that's Harvey next to him, the man that cooks the
the whole steer here around all these events.
All right, so they've got some pretty big bowl of judges there.
That's it. But you got to beat the best to
be the best. So that black bean Taco was also
made with pork and chicken which is marinated all night in achote
and sour orange juice and then cooked with banana leaves with a
small piece of whole hog cooked all night in an open fire.
Served with pickled onions and Burt habanero sauce levels.
They also did a native Mexican grilled corn with a chili smoked
crickets butter. You found the button.
I'm going to say that again. Chili, smoked crickets, Butter.
Wow. I think they call it Chapolinas
and the dessert was a Mexican bolay chocolate chip cookie and
a yellow corn infused milk to dunk the cookie in.
So I did check in on this whole crickets thing and yes, it
wasn't really a translation error.
She actually did mean crickets. That's fucking really loose.
Crickets allowed bro. She didn't mean crickets.
You're not the dumb sport, the actual insects.
Alright, so all of that was the tip of an iceberg about their
cook and the finer details. We could have done a whole
episode on it. We just scratched the surface,
it's next level and I can't help but think that BBQ is evolving
right in front of our very eyes. Bloody oath it is, it always has
been. It's just, it's only just coming
across our desk. But it's starting to evolve from
little Styrofoam boxes with single proteins to really
complicated dishes with levels of flavour that are just like,
exciting to me anyway. This is future school
competition. So back to Gabby.
Now Gabby is someone really worth following.
She's cool as fuck. She's blending her passion for
music with food, she said. My BBQ tends to be a fusion of
Mexican, Thai and American flavours, but we call it future
school. Bloody ice.
So go and give her a follow, Chola Fresher.
She's so cool.
Super cool man. All right, let's move on to rate
my BBQ with the number one online Raider of barbecue in the
entire world. Daniel Vaughn is the number one
Raider of barbecue in the real world.
But you are the online version #1 Raider out.
No one has not in person rated more online BBQ than you.
I'm like the Timo Daniel Vaughn. So this platter here was sent in
to us by Smokey Barbecue and they are an Aussie barbecuing in
England and they say G Day legends.
Massive fan of the show. Here is a platter for side rape
that's massive. Well, it's 10 out of 10 for
quantity. So it's a massive platter of
brisket, diner ribs, pork ribs, pulled pork, Peach tea, pork
belly, smoked interstellar. Drink.
Drink smoked sausages, smoked Turkey, Texas Twinkies, beef
cheeks, and of course a tomahawk steak to top it all off.
Yeah, about £16,000 worth of meat there.
So the sides were Mexican streak, corn Lotte, corn ribs,
homemade pickled onions, Pickled cucumber, pickled cauliflower,
Asian cucumber salad, Mac and cheese, watermelon, mint and
cucumber salad, potato salad, onion salad, thin sliced white
onion, watermelon and a tomato and cucumber salad.
So he wants to score from you the Honourable Cy Luxton of
Cornwell. What?
From Tazzy bro to 9.2. It's a big platter. 9.2 That's
you. Fucking big platter bro.
So this is him Smokey barbecue and he says this is my first
time ever doing anything to this sort of scale.
It was for my Mrs. birthday and I massively overshot how much
meat I needed. There was only 10 adults and
eleven kids, but I'm pretty sure this would have fed 40 adults.
On the upside, everyone was full and went home with doggy bags.
That's a fucking master class spread that's had 30 people in
there. It's unreal.
Look at all that is considering each kid's only just going to
have a bit of a bite anyway and fill up on chips.
All right, well, congratulations, that's a
massive score from Sigh and it's great looking BBQ huge, probably
one of the biggest platters I've ever seen.
It's definitely the biggest platter that we've raided.
All right, number one Raider in the world World.
In the fucking world. Online Raider Online you get in
line behind Daniel Vaughn. Yeah, the the most I guess
informed and educated man on YouTube with a red microphone.
Alright, let's move on to the dish of the week.
And this is where you cook for me.
And I love this part of the show.
This is my favorite part of the show.
Bloody oath. And now we're back on the burger
debate, because I've taken a burger and I've put it inside a
pie. Now it's a fucking pie.
This is it. I think I've created the food
version of Rock Paper scissors. How?
Burger beats bread, but bread
beats pie because if you put bread or a bun around a pie,
it's a pie sandwich, but if you put a burger in a pie, it's a
pie and not a burger. So you could rock, paper,
scissors it. You could pie bun fucking
burger. Pie, bun, burger.
It's a thing we're gonna do.
A quick one. Bloody ice.
All right. Ready.
Eddie of what? What?
Well, a a bun could be like this, right?
You gotta put your knuckles out. Maybe that's a bun burger?
Burger. Yeah, Burger.
No, the burger can't be a thing because you're including the
bun. That's a fucking burger.
Righto, it's a Patty bun burger pie.
Right, ready. See, it's a fucking burger.
No, it's a pie. I didn't know what I did.
I went paper righto anyway. Cheeseburger pie, baby.
Alright, it looks pretty cool. Tell me what's going on.
Righto mate. So I've made my own mints there
with a bit of a leftover brisket trim there.
And normally when I make my patties, I throw a little bit of
oil in there to help the rub sort of stick.
But I've thrown in some tallow because I had some on hand and I
like to season my Patty. So I've gone in the classic BBQ
Mafia stake out the black rub. Then I've also hit it with some
damn Yankee Beef Burger blend mix, which is a beautiful
addition to your burger Patty. It's got a nice bit of cumin and
that sort of thing. Then I've weighed them out
there. I've gone 120 grams per Patty.
Then what I've done is I've gone in the Traeger and beautiful
clean BBQ, that one and giving them a bit of a cold smoke so
that we can have a bit of that smoky flavour.
Because when you cook the pies in the smoker, the meat itself
doesn't get affected by the smoke.
So I wanted to sort of, I guess give it a bit of an extra
dimension of flavour so that. Before you go too much further,
that's a brand new trigger. No, this is my trigger at home.
Full disclosure, I've precooked these pies just so that I got
them right before I brought them in.
'Cause I'm like, you're the only one that's cooked in it since we
got. It no bullshit, no bullshit.
No, I left it clean. You cooked on it once and it's
fucking putrid. But that's my one at home and
it's even worse, right. Oh So what I've done once I've
got the colour I like on them sort of things I've got.
So that's not a char mark, that's how dirty my grill was.
And clean it with a brush. No, but then the bits of metal
get in your stomach and it can kill you.
Haven't you seen those videos? All right, so I've pre smoked
them, I've got them out. Then what I've done is I've got
my pastry, I've got the pie cast, I've gone round it, I've
traced it, I've cut it. Then I've assembled my pies.
But what I did was I double burgered them, realised fuck,
they're way too big. So now they're only single
patties. So in the pie casing there I've
got one whole Patty, 2 bits of cheese, white onion, 4 Pickles,
our brown mustard, fancy Hank sauce, and white onion.
Then I've put the lid on top, I've tightened them up as best
as I could, still split the side when they cooked and they went
fucking everywhere. Egg wash on the top, sesame
seeds to replicate the bun. Smoked them in the trigger at
about 400 Fahrenheit until they were ready.
Got sidetracked, overcooked them so don't know how good they're
gonna be mate. But they were good fun and they
taste bloody awesome. So for the record, is this a
fucking pie or a burger? Just it's a.
Pie level with me. It's a pie because the pastry.
Oh, it's enclosed. It's enclosed.
I mean I reckon if you entered this in SCA someone could clear
this up. This could fall in the burger
category. But it's enclosed.
Yeah, but it can be enclosed Adam Roberts, one with a fucking
steamed pork bun. All right.
It looks pretty cool though, I've got to say.
That's it. Let's bring them out.
Let's eat them. Ram out, they look like good
pies. Did you make the pastry?
Nah, Pampers. All right, I need a reveal.
I need a sharp knife. We've lost our fucking meat
stock knife. OK.
Do you know when they judge pies?
You know how you're going to a bakery and every single bakery
has won a pie contest somewhere? I was talking to Pineys from
Pineys Pie Review, probably the most educated pie rater in
Australia, and they only ever eat cold pies.
Why? I don't know.
They just do 'cause that's how they get the perfect cross
section when they display them and that sort of thing.
So every pie needs to be presented like that and then
they have a bite. Getting into another world here.
Pie judging. Well I did hear that.
I'm master chef. They only ever eat cold food
too. Yeah, that's all I ever eat from
being in hospo for years I ate, I ate hot food and I don't know
what's going on. All right, let's have the
obligatory taste test here. Let's.
Have a taste of this day old pie.
Cheers, there's so many naughty things in here.
It's a cheeseburger pie. Man, I'm glad I didn't double
Patty yet. That would have been hectic.
It would have been too much. So the only thing I would say is
I probably would. I mean, you cooked these
yesterday, granted, right? But the only thing I would say
is I would like a little bit more pink in my meat.
Oh righto well it has been cooked 3 fucking times.
Tastes good though. Burger pies?
Cheeseburger pies? Did you see anyone do this or
you made this up? No, it's the thing.
It's been done. Yeah, it's definitely been done,
but I just wanted to throw fuel on the burger debate.
Now you got it off in a little technicality there about it
being enclosed because otherwise.
Oh, this one's not enclosed. He fucking fully split out the
side that one so that could be entered as a burger.
He's got a pastry bun. But yeah, we don't hide our
fuck. UPS you could actually cook the
pastry top separate and then you put it on top.
Now it's a burger. Well, like when I used to live
in the UK, if you went to like a bar or something, you ordered a
pot pie. That's what it was.
It was literally a fucking your classic pie filling in a dish
and then a separately cooked piece of puff pastry on the side
and you broke that off and dipped it in but it was still
called a pie. This rabbit hole's too deep for
me, OK? I can't even keep track.
Of the under season pie show, Jay's going to have another list
next week. Now.
But seriously, I can't even keep track of my own rules that I've
created throughout this process here to know whether I'm right
or wrong anymore. You're just Aura Boris eating
your own tail. All right, let's move on to our.
Strap in, this is going to take Jay about 9 takes because he's
just going to giggle, but the end is a fucking.
Pearler Good pie burger though. Fucking oath.
Would have loved to have had it straight out of the smoker
yesterday though. All right, if you've got this
far in the video, I have a treat for you.
This is fucking wild. Jay's going to lose his shit.
So we're actually going to close the the show out by watching the
end of the video. Yeah, we said strap in at the
start. Now it's time to just unbuckle
and just enjoy the ride. So this was posted by Kala Dalt
Auction and I'm going to go out on a limb here and say that he
is from South Africa. I would agree.
You ready? I'm ready.
I'll say I bought my pop and voice for tonight's Brian.
And this pop and voice, you can only find that.
Yeah, in Oranya, in the Butcheria.
In Oranya is pop on the one side.
You already got your pop. This side is worse.
Hey, tonight I'm going to brine. Nice.
Check Part 2. I don't know about you man, but
I usually wash my condoms out before I turn them into
sausages. Remind me never to go to Oranya
so I don't have a South African accent.
So I'm going to do my very best. So pap the white side of this
sausage here is a traditional maize porridge similar to
polenta. Now the other side, the other
less excited side is a Borvas, which is a heavily spiced
traditional South African sausage that'll.
Take some effort to get them all out in the same link.
So when you join them together into one sausage, you get a
Papenvos. There you go.
Only available in Orania, but that's not where this ends.
No, no, the next bit when you thought this was enough, the
next bit will fucking get you. How would you explain this
sausage to somebody? So you've basically got what
looks to be about a foot long sausage or a link, and half of
it has been filled with a dubious Milky white substance
and the other half has been filled with a traditional
sausage filling. And I guess it's almost just
like a sausage and dessert in one, right?
Well, it's maybe it's a little bit like meat and potatoes,
maybe. Yes.
But it looks like a. To me it looks like a condom
that's full on both ends. I've got a cold.
I can't even laugh properly. That's not even the good part.
No, this is where it gets fucking hilarious.
Let's watch. There's no I say Brian near.
Guess it. Move near.
There's no I say Brian at the donkey in the ear.
Move it. Yeah, my popping horse.
My popping horse. Move.
Move it. Move.
Why the fuck has he got an emu in Africa?
He could have got a free ostrich.
So I want you to talk me through what's happening.
I don't fucking know what's happening, bro.
He's fucking got an emu in his backyard for some reason and
then he's also got a donkey which is shitting everywhere.
He's got himself some funny little form of gas bra.
There's a massive cactus there, he's trying to cook his sausages
and instead of punching that emu he just keeps on filming.
This emu is going to get them sausages bro.
But the sausage fell on the floor twice.
He's since picked it up. And put it back on me.
Fell in donkey shit too. I don't know, maybe that's just
how they do it. Why is he fucking cooking with
an emu? Why has he even got a fucking
emu in South Africa? He probably could have got a
free ostrich over the back fence, but now he's got himself
an emu. I don't know, man.
There's. What's going on the donkey doing
there? Is this AII?
Don't even reckon ChatGPT could come up with something that's
fucking weird. He keeps picking it up off the
floor. You got to get that tent, bro.
You got to get that content. Pop and voice.
Pop and voice it's not on the menu all.
Right, so we're going to watch this one more time to close out
the show. We're going to have a good
laugh. Thanks for tuning in and we will
see you next Tuesday. Yoohoo.
Does not say Brian. Yeah, Jesse move fucking does
it. I'd say prime at the donkey.
Is there a donkey? He could move it, yeah.
Give me back my pop and bust. Give me back my cum sock.
Move it. Move.
He's not giving up. That ain't you.
No, he probably stole the pack of ciggies and then that was
the. Enemy.
Oh yeah, Eric. Right.
So yeah.